Coconut-Chocolate Marjolaine-France #106

A classic Parisian gateau, layers of soft coconut meringue alternate with a dark chocolate and rum ganache filling and topped with toasted coconut. It's usually a rectangle shape because of the cake being baked in a large sheet, then cut into smaller pieces, and then stacked. This decadent cake does take some effort but in the end you have a wonderfully rich chocolate dessert.

Ganache:

4 oz. bittersweet or semisweet chocolate, chopped.
1 c. heavy whipping cream
1 T. dark rum

Coconut-Meringue Layer:

1-1/2 c. unsweetened shredded coconut
2/3 c. sugar, divided
2 T. all-purpose flour
1/4 tsp. salt
6 egg whites
1/2 tsp. cream of tartar

Glaze:

12 oz. bittersweet or semisweet chocolate, chopped
1 c. heavy whipping cream
2 T. dark rum
1 c.unsweetened wide-shred coconut (coconut chips) lightly toasted

Ganache: (Can be prepared 2 days ahead. Keep chilled.) Place chocolate in medium metal bowl.
Bring cream to simmer in small saucepan.
Pour cream over chocolate; whisk until chocolate is melted and smooth.
Whisk in rum.
Cover and chill at least 6 hours.
Coconut Meringue Layer: ( Can be made 1 day ahead. Cover tightly with foil; store at room temperature.)Position rack in center of oven; preheat 325F. Line 17x11 inch rimmed baking sheet with parchment paper.
Mix coconut, 1/3 c. sugar, flour, and salt in medium bowl.
Using electric mixer, beat egg whites and cream of tarter in large bowl until soft peaks form.
Gradually add remaining 1/3 c. sugar; beat until stiff but not dry.
Fold coconut mixture into meringue just until incorporated.
Spread meringue evenly over parchment on prepared sheet, covering completely.
Bake until light golden and just springy to touch, about 20 minutes. (meringue will be soft)
Cool completely on baking sheet.
Glaze: Place chocolate in medium metal bowl.
Bring cream to simmer in small saucepan.
Pour cream over chocolate; whisk until chocolate is melted and smooth.
Whisk in rum.
Let glaze stand at room temperature until thickened and spreadable, about 1 hour.
Place sheet of waxed paper on work surface.
Cut around edges of meringue to loosen. Invert meringue onto waxed paper. Peel off parchment.
Cut meringue crosswise in half, then cut lengthwise in thirds, forming six-8 1/2x3 2/3" rectangles.
Cut piece of cardboard into 8-1/2x3 2/3" rectangle; cover cardboard with foil.
Place 1 meringue rectangle on cardboard.
Using electric mixer, beat ganache just until lighter-colored and firm enough to spread.
Using offset spatula, spread 3 generous tablespoons ganache evenly over meringue.
Top with second meringue rectangle; press to adhere.
Spread 3 tablespoons ganache over.
Repeat procedure with 3 more meringue rectangles and remaining ganache.
Top with remaining meringue rectangle.
Chill cake until ganache is firm, about 1 hour.
Place cake on rack set over rimmed baking sheet. Spread top and sides of cake with some glaze. Chill 30 minutes.
Place bowl with remaining glaze in skillet of barely simmering water and rewarm just until instant-read thermometer inserted into glaze registers 90F.
Pour glaze over top of cake, allowing glaze to drip down sides, spreading evenly over sides.
Using spatula, scoop up excess glaze on sheet; spread over sides of cake to cover.
Press toasted coconut onto glaze over bottom 1" of cake.
Chill until glaze is set, ab least 1 hour.
Using serrated knife, cut cake crosswise into 8 slices.

Results: The ganache came out more like a mousse and the glaze was more like a ganache. Interesting. Chilling the ganache for 6 hours threw me. The coconut meringue layers reminded me of cookies I used to buy at a bakery. Not really a cakey texture. When I sliced into the cake the layers were not as well defined as in the pictures in the online pics. My tasters really liked it. Believe it or not, I found it to rich. Never thought I would say that.

Bottom Line: Good, but moving on.

A-Z Cakes with Linda

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